Shredded beef enchiladas –Indulge in the rich flavors of Slow Cooker Shredded Beef Enchiladas, a delightful dish that brings warmth and comfort to any table. This recipe is perfect for busy individuals seeking a satisfying meal with minimal effort. Utilizing a slow cooker allows the beef to become incredibly tender, making it easy to shred and integrate into the enchiladas. Let’s dive into the ingredients and instructions that will guide you to create this savory dish.
Slow Cooker Shredded Beef Enchiladas
These enchiladas are not only delectable but also quite simple to prepare. The slow cooker takes care of the hard work, infusing the beef with spices and flavors that result in a mouthwatering filling.
Ingredients:
- 2 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (10 ounces) enchilada sauce
- 8-10 corn tortillas
- 2 cups shredded cheese
- Fresh cilantro, for garnish
- Optional toppings: sour cream, diced avocado, sliced jalapeños
Instructions:
- Begin by heating the olive oil in a skillet over medium-high heat. Season the beef chuck roast with salt, pepper, cumin, and chili powder. Sear the beef on all sides until browned, approximately 3-4 minutes per side.
- Transfer the seared beef to the slow cooker. Add the chopped onion, minced garlic, and enchilada sauce. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shreds apart.
- Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the pot and stir well, ensuring the beef is fully coated in the sauce.
- Preheat your oven to 350°F (175°C). Lightly grease a baking dish. On a clean surface, take a corn tortilla, spoon some of the beef mixture into the center, roll it up, and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
- Sprinkle the shredded cheese generously over the top of the enchiladas. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.
- Once done, remove from the oven and garnish with fresh cilantro. Serve warm with optional toppings such as sour cream, diced avocado, or sliced jalapeños.
Enjoy your delicious Slow Cooker Shredded Beef Enchiladas, a perfect blend of flavors and textures that will leave every palate satisfied!